Method of extending bread shelf life

Abstract

A method of extending the shelf life of a baked bread product containing wheat flour, includes providing for addition to a dough mix containing at least a portion of the wheat flour in the baked bread product recipe, an integrated shelf life extender composition which comprises in weight percent based on the total weight of the shelf life extender composition: a) about 10 wt. % to about 80 wt. % of at least one fat composition; b) about 1 wt. % to about 10 wt. % of at least one hydrocolloid adsorbent; c) about 1 wt. % to about 5 wt. % of at least one glyceride; d) about 1 wt. % to about 5 wt. % of at least one dough strengthener; e) about 1 wt. % to about 10 wt. % of at least one flavour component. The integrated shelf life extender composition is added to the dough mix in an amount of about 0.5 wt. % to about 2 wt. %, based on the total weight of the baked bread product recipe. The dough mix containing the shelf life extender composition is thereafter incorporated into the baked bread product recipe in a particular embodiment, the baked bread product is white bread.

1 . A method of extending the shelf life of a baked bread product containing wheat flour, comprising providing for addition to a dough mix containing at least a portion of the wheat flour in a baked bread product recipe, an integrated shelf life extender composition which comprises in weight percent based on the total weight of the integrated shelf life extender composition:
 a) about 10 wt. % to about 80 wt. % of at least one fat composition;   b) about 1 wt. % to about 10 wt. % of at least one hydrocolloid adsorbent;   c) about 1 wt. % to about 5 wt. % of at least one glyceride;   d) about 1 wt. % to about 5 wt. % of at least one dough strengthener;   e) about 1 wt. % to about 10 wt. % of at least one flavour component.   
     
     
         2 . The method of  claim 1 , further comprising adding to the dough mix about 0.5 wt. % to about 2 wt. % of the integrated shelf life extender composition, based on the total weight of the baked bread product recipe. 
     
     
         3 . The method of  claim 2 , further comprising incorporating the dough mix containing the integrated shelf life extender composition into the baked bread product recipe. 
     
     
         4 . The method of  claim 1 , wherein the baked bread product is white bread. 
     
     
         5 . The method of  claim 1 , wherein the at least one fat composition is at least one of palm olein, palm fat, palm shortening, palm stearin, refined, deodorized and bleached palm oil, vegetable oil, canola oil, sunflower oil, coconut oil, or a fatty acid selected from palmitic acid, stearic acid, oleic acid, linoleic acid, and lauric acid. 
     
     
         6 . The method of  claim 1 , wherein the at least one hydrocolloid adsorbent is at least one of gum, carboxymethyl cellulose, hydroxypropyl methylcellulose, inulin cellulose alpha, beta, gamma cyclodextrins singly or in combination, and oligosaccharides. 
     
     
         7 . The method of  claim 6 , wherein the gum is selected from xanthan gum, guar gum, tara gum, acacia gum, tragacanth gum, karaya gum, locust bean gum, gellan gum, and cellulose gum. 
     
     
         8 . The method of  claim 1 , wherein the at least one glyceride is at least one of a monoglyceride, a diglyceride, or a medium chain triglyceride of at least one fatty acid. 
     
     
         9 . The method of  claim 1 , wherein the at least one dough strengthener is at least one of sodium stearoyl lactylate (SSL), albumin, or egg protein. 
     
     
         10 . The method of  claim 1 , wherein the at least one flavour component is at least one of fatty acids, lactic acid, propionic acid, lactones, aldehydes, ketone, diketones, pyrazines, thiazoles, furfural, acetyl furan, maltol, amino acids, or dairy cultures. 
     
     
         11 . The method of  claim 1 , wherein the integrated shelf life extender composition is made by a method comprising:
 melting the at least one fat composition, optionally comprising oil;   adding the at least one glyceride and the at least one dough strengthener to the melted fat/oil composition with agitation or high shear mixing to form a liquid oil phase;   adding the at least one hydrocolloid adsorbent and optionally the at least one flavour component to the liquid oil phase with mixing or agitation to form a homogenized continuous oil phase; and   allowing the homogenized continuous oil phase to cool and solidify.   
     
     
         12 . The method of  claim 11 , wherein the integrated shelf life extender composition is made by a batch mixing process in a heat jacketed vessel, including heating the vessel for melting the at least one fat composition by hot water and/or steam circulation in the vessel jacketing. 
     
     
         13 . The method of  claim 11 , wherein the homogenized continuous oil phase is packaged in a container and allowed to cool and solidify in the packaging container. 
     
     
         14 . The method of  claim 1 , wherein the integrated shelf life extender composition is made by a method comprising:
 melting the at least one fat composition, optionally comprising oil;   adding sequentially to the melted fat/oil composition with agitation or high shear mixing:   a) the at least one glyceride and the at least one dough strengthener,   b) the at least one flavour component, water, and other water soluble ingredients, and   c) the at least one hydrocolloid adsorbent,   to form a dispersed aqueous phase water-in-oil emulsion in a continuous non-aqueous phase; and   crystallising the continuous non-aqueous phase by cooling to form a viscous paste.   
     
     
         15 . The method of  claim 14 , wherein the dispersed aqueous phase water-in-oil emulsion in the continuous non-aqueous phase is passed through a dynamic scraped surface heat exchanger to form the viscous paste. 
     
     
         16 . A method of making a baked bread product containing wheat flour, having an extended shelf life of up to at least 7 days, comprising:
 preparing a sponge mix containing wheat flour by mixing the wheat flour and other ingredients thereof;   proofing the sponge mix;   adding to a dough mix containing at least a portion of the wheat flour in the baked bread product recipe, an integrated shelf life extender composition which comprises in weight percent based on the total weight of the integrated shelf life extender composition:   a) about 10 wt. % to about 80 wt. % of at least one fat composition;   b) about 1 wt. % to about 10 wt. % of at least one hydrocolloid adsorbent;   c) about 1 wt. % to about 5 wt. % of at least one glyceride;   d) about 1 wt. % to about 5 wt. % of at least one dough strengthener;   e) about 1 wt. % to about 10 wt. % of at least one flavour component;   mixing the dough mix containing the integrated shelf life extender composition with the proofed sponge mix to form a mixture;   mixing a shortening component into the mixture to form a shortening component modified mixture;   optionally moulding the shortening component modified mixture;   proofing the shortening component modified mixture; and   baking the proofed, shortening component modified mixture.   
     
     
         17 . The method of  claim 16 , wherein the integrated shelf life extender composition is prepared by a method comprising:
 melting the at least one fat composition, optionally comprising oil;   adding the at least one glyceride and the at least one dough strengthener to the melted fat/oil composition with agitation or high shear mixing to form a liquid oil phase;   adding the at least one hydrocolloid adsorbent and optionally the at least one flavour component to the liquid oil phase with mixing or agitation to form a homogenized continuous oil phase; and   allowing the homogenized continuous oil phase to cool and solidify.   
     
     
         18 . The method of  claim 16 , wherein the integrated shelf life extender composition is prepared by a method comprising:
 melting the at least one fat composition, optionally comprising oil;   adding sequentially to the melted fat/oil composition with agitation or high shear mixing:   a) the at least one glyceride and the at least one dough strengthener,   b) the flavour component, water, and other water soluble ingredients, and   c) the at least one hydrocolloid adsorbent,   to form a dispersed aqueous phase water-in-oil emulsion in a continuous non-aqueous phase; and   crystallising the continuous non-aqueous phase by cooling to form a viscous paste.